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Mutton Paya Curry Lamb Trotters Curry
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Mutton Paya Curry

Mutton paya slow-cooked spicy and delicious curry made with lamb trotters served hot with tandoori naan, roti, or rice.
Course Curry
Cuisine Indian
Keyword Curry, Mutton
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author Shanaz Rafiq

Equipment

  • Pressure Cooker
  • Mixer Grinder
  • Saucepan (20 cm diameter)

Ingredients

  • 500 grams lamb trotter/Paya cut into small pieces 3 legs
  • 1 medium onion sliced for cooker
  • 1 cup sliced onion for kadhai
  • 1 teaspoon ginger and garlic paste combined
  • 1 teaspoon red chili powder
  • 1 tablespoon shahi jeera
  • 3 bay leaves
  • 3 green chilies
  • ¼ cup whisked yogurt
  • 1 tablespoon lemon juice
  • ¼ cup chopped coriander leaves
  • 1- inch piece of ginger sliced and julienned
  • 1 teaspoon salt
  • 4 tablespoon cooking oil

Paya Curry Spice Mix

  • 2 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • 2 tablespoon coriander seeds
  • 1 tablespoon peppercorns
  • 8 cloves
  • 5 green cardamom
  • 1- inch stick cinnamon
  • 1 brown cardamom

To wash the trotters

  • 3 tablespoon all-purpose flour maida
  • 1 tablespoon white vinegar

Instructions

Wash the trotters to get rid of smell

  • Take the pieces in a bowl and sprinkle 2 to 3 tablespoon of all-purpose flour (Maida). Mix well and give a rinse by pouring water into the bowl. Wash the pieces well and discard the water. Take a butter knife and scrub the surface of each paya piece. Rinse again with water to get rid of all the flour stuck on the pieces. Now add 1 tablespoon of white vinegar and pour some water into the bowl of paya pieces. Rinse well and discard the vinegar water.

Paya Curry Spice Mix

  • Heat a pan and add all the ingredients of paya masala powder. Toast on slow flame for 2 to 3 minutes. Turn off the flame and cool the mixture. Grind to a smooth powder and set aside.
  • Heat 4 tablespoons of cooking oil in a pressure cooker and add 3 bay leaves, 1 tablespoon shahi jeera, and sliced onion. Fry onion on medium flame until soft and light brown. Then add 1 teaspoon ginger garlic paste and fry on a slow flame for 1 minute.
  • Now add the paya masala powder and stir well with onions. To this add 1 teaspoon red chili powder and ½ cup of hot water to avoid the masala from sticking or burning. Stir well and add the trotters (paya pieces) to the cooker. Fry the paya with the spices on high heat for 1 minute.
  • Add 2 cups of water and 1 teaspoon salt. Close the lid and pressure cook for 45 to 50 minutes on medium-low heat (no need to count the whistles).
  • Once the pieces are cooked, check if it has ‘fall off the bone texture. If not, then cook for a few more minutes.
  • Heat a non-stick kadhai or saucepan and add 4 tablespoons of cooking oil. Fry 1 cup sliced onion on medium flame until light golden in color. Remove the fried onion from the saucepan, cool, and grind to a smooth paste.
  • Add the fried onion paste back to the saucepan. Cook on slow flame along with sliced green chilies and whisked yogurt for 2 minutes. Now add the cooked paya curry from the pressure cooker to the kadhai and stir well.
  • Finally, add 1 tablespoon lemon juice, chopped coriander leaves, and ginger pieces. If you want a thin consistency for the curry, then add more water. Cook on a slow flame for 10 minutes.
  • Turn off the heat and serve hot with naan or Rotis.

Notes

The cooking time of trotters varies depending on the meat. Sometimes it even takes more than 1 hour to cook.